Under the headline “Meat Shortage, but Not a Milk Shortage” on the debate pages of Expressen on Sunday 5 April, four dairy farmers from Norrmejerier highlight the protein value of dairy products.
Over the past year, many shops have reported a shortage of Swedish meat. Demand for protein remains high, yet Sweden produces only around 70 per cent of the meat it consumes—the remainder is imported.
This reality sits uneasily with the ambitions of the new Food Strategy 2.0, presented by the government in March 2025. Its objectives are clear: to increase domestic food production, strengthen the competitiveness of the food supply chain, and enhance the resilience of Sweden’s food system.
The farmers fully support this ambition.
“However, if the goal of increasing Swedish food production is to become a reality, we must also make better use of the protein sources already produced on Swedish farms. Every day, Swedish dairy farms produce large quantities of milk that can be turned into protein-rich food. Moreover, Swedish milk production increased again in 2025,” they note.
They also emphasise that many dairy products contain as much protein as meat, making dairy protein an important—yet often overlooked—component of Sweden’s protein supply. One example is Swedish halloumi-style grilling cheese, which contains comparable levels of protein to many meat products and is produced in Sweden using milk from Swedish farms.
The four farmers foresee that demand for protein will continue to rise, while the shortage of Swedish meat is likely to persist. In this context, maintaining the status quo is not sufficient. New figures from Swedish food reports show that many consumers are already willing to diversify their protein choices, with dairy products among the alternatives that a majority would consider choosing more often.
“Swedish protein is more than meat. The greater the share of the protein we consume that is produced in Sweden, the less dependent we become on imports. Preparedness is not built in times of crisis; it is built in everyday life by making greater use of what Swedish farms already provide.”
The article is authored by farmers John Baars, Emil Frölander, Frida Lundberg and Markus Tjäder.